Cranberry Almond Popcorn Balls

A healthy twist on a classic favorite! Almond butter popcorn mixed with honey make the perfect “glue” for these healthy popcorn balls. They’re cranberry popcorn balls without marshmallows, but with lots of flavor!

Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 8-12 popcorn balls

Ingredients

• 6 cups air-popped popcorn (1 bag of Quinn microwave popcorn)*
• 1/3 cup honey
• 1/4 cup almond butter
• 1/3 cup dried cranberries

Instructions

1. Pop the bag of popcorn following the method on the back of the bag; I found I needed less than the 3 minutes given, or my popcorn would burn!
2. While the popcorn is popping, heat the honey with the almond butter in a small saucepan on the stove over medium heat. Allow the mixture to simmer for a few minutes before removing from heat.
3. Pour the popcorn into a large bowl, then drizzle the almond/honey mixture over the popcorn. Use a large wooden spoon to coat everything thoroughly (or use your hands, but be careful, it’s hot).
4. Add the cranberries and stir to combine.
5. Allow the mixture to sit at room temperature for about 30 minutes before forming into balls – make them as big or as small as you’d like, but be sure to pack them together FIRMLY to keep it all together.
6. Place the popcorn balls on a parchment-lined baking sheet. Enjoy!

Popcorn balls will keep at room temperature for 3-4 days.

Notes

The flavour that used here is maple kettle corn of Quinn popcorns, but you can try any flavour!